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Artisan Pizza

A simple pizza dough recipe resulting in the most flavorful, crisp and bubbly pizza you have ever made!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Italian

Ingredients

Pizza Dough

  • 500 grams all purpose flour
  • 1/4 teaspoon instant yeast
  • 1 teaspoon granulated sugar
  • 2 1/2 teaspoons salt
  • 370 grams water, warm (between 100-110 degrees)

Pepperoni, prosciutto and mozzarella pizza toppings

  • 12-15 pepperonis
  • 4 slices of prosciutto, thin sliced
  • 4 ounces mozzarella, shredded
  • 1/3 cup marinara

Chicken, sun dried tomatoes and kale pizza toppings

  • 1 cup chicken, shredded
  • 3-4 sun dried tomatoes, thinly sliced
  • 2 kale leaves, stems removed, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • salt and black pepper
  • 4 ounces muenster cheese, shredded
  • 1/3 cup marinara

Optional garnishes

  • 2 tablespoons butter, melted
  • parmesan, finely shredded
  • fresh parsley, finely chopped
  • red pepper flakes

Instructions

  • Combine 500 grams of all purpose flour, 1/4 teaspoon of instant yeast, 1 teaspoon of granulated sugar, 2 1/2 teaspoons of salt and 370 grams of warm water in a large bowl (the dough will be shaggy and sticky at this point)
  • Cover the bowl tightly with plastic wrap and rest at room temperature for 24 hours
  • After 24 hours of rest, you can use the dough then or transfer it to the refrigerator to chill for up to a week
  • When you are ready to make your pizzas, start by preheating your oven to 500 degrees (if you are using a pizza stone, place it on the center rack of your oven before your turn the oven on and allow it to preheat with the oven)
  • Transfer the dough (either room temperature dough or chilled) onto a well floured surface and divide it in half
  • Use the stretch and fold method described above (with photos) to form both halves into a round ball
  • Transfer the shaped dough into two separate floured bowls and cover the bowls with plastic wrap
  • Rest the shaped dough at room temperature for 45-60 minutes
  • While the dough is resting and the oven is preheating, prepare your toppings
  • Working with one half at a time (leaving the other half in the covered bowl) transfer the rested dough onto a flour surface
  • Use floured finger tips to gently press the dough out into a 14-15 inch round leaving an inch outer boarder untouched for the crust (further instructions above) and then transfer the dough onto a sheet of parchment paper and trim away any access paper
  • Apply the toppings
  • Carefully transfer the topped pizza dough onto the preheated pizza stone using the edge of your parchment paper
  • Bake the pizza for 8-10 minutes (turning on the high broiler, if necessary)
  • Garnish the pizza with finely shredded parmesan and finely chopped parsley
  • Slice and enjoy!!